Juicy strawberries and tart lemons create the perfect flavor combo in the best moist strawberry lemon muffins recipe!
Fruit-Filled Delight: Easy Strawberry Lemon Muffins!
Strawberries and lemons are such a fun, mood-lifting combo. Lemons always remind me of the lemon trees I saw growing up in California. And strawberries always remind me of those cute little green paper baskets they used to be sold in. Together, these two fresh fruits combine into one delightful homemade strawberry lemon muffins recipe that’s sure to bring a smile to your face. Ready? Let’s bake this!
How to Make Strawberry Lemon Muffins
Making this strawberry lemon muffin recipe is pretty straightforward. First, you preheat the oven and line your muffin pan with nonstick muffin liners or unbleached parchment cups. Then, sift together all of the dry ingredients. Next, in a separate bowl, whisk together your warmed water + milk mixture and the rest of the wet ingredients. Then, combine the dry and wet ingredients to create your muffin batter. Fold in strawberries. Pour the batter evenly into your muffin pan and bake. Cool muffins on the cooling rack. Then, glaze and enjoy!
Storing & Freezing These Muffins
The best thing to do with these strawberry muffins is to enjoy them day 1! I find that muffins made with super fresh ingredients like strawberries are best on the first day, since strawberries get pretty juicy and moist in the oven.
However, if you’d like to store them, I recommend storing your muffins for no more than 1 week in the refrigerator. If freezing, you can keep the muffins for up to 2 months. Just remember to thaw them before enjoying.
Use fresh-squeezed lemons… to make this strawberry lemon muffin recipe. Trust me, fresh is so much better and totally worth the effort. I’ve tested many of my lemon recipes with bottled and fresh-squeezed and the difference isn’t even fair. Bottled lemon juice has a bitter edge to it, while fresh lemon juice does not. To make things easier, I recommend using this electric juicer. It’s seriously life changing. Bonus, you can also use this to expedite making Lemon Blackberry Muffins!
When to line the muffin pan with unbleached parchment cups, when to line it with nonstick muffins cups… I like using these unbleached parchment cups when I know I need the presentation of my strawberry lemon muffins to be on point. The unbleached cups tend to stick just the right amount to my muffins, so they’re easy to peel off, but stay on through cooling and through the next day. On the other hand, I use nonstick muffin liners when I’d rather serve my muffins sans liners. These suckers will peel right off—even with anyone touching them. This usually happens as they’re cooling on the rack. So it’s up to your preference.
Use a large scoop for easy muffin batter distribution. I love, love, love using this secretly-an-ice-cream-scoop for super easy muffin batter distribution throughout the cups. It helps me to prevent *most* of the muffin batter mess that comes with baking fresh muffins.
More Breakfast + Brunch Recipes
- Oat Flour Blueberry Muffins
- 1 Batter for Countless Vegan Gluten Free Muffins
- Fluffy Buttermilk Pancakes
- Sunrise Mimosa
- 5 Peanut Butter Toast Recipes!
- Healthy Vegan Gluten Free Blueberry Muffins
- Lemon Glaze for Muffins & Bread
Tools You Need
Muffin Baskets of Love
One basket for you, one basket for Erik, and one for the dog walker. (Except we don’t have a dog, but you might…?) 🙂 Just imagine me sending you abundant muffin baskets of love. I’m so grateful you’re here, sharing in the kitchen adventures with me and your loved ones. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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